1 (10 3/4 oz.) frozen pound cake, thawed
1 (3 1/2 oz.) pkg. lemon instant pudding mix
1 (21 oz.) can blueberry pie filling
1 (8 oz.) container frozen whipped topping, thawed
2 tbsp. sliced almonds, toasted

Cut cake into 1/2 inch cubes; arrange in a 2-quart dessert bowl. Prepare pudding mix according to package directions; pour over pound cake. Spoon pie filling over pudding and spread whipped topping over pie filling. Chill; sprinkle with toasted almonds. Yield: 10 servings.

NOTE: A 4 oz. package chocolate instant pudding mix and cherry pie filling can be substituted for lemon pudding and blueberry pie filling to make a Chocolate-Cherry Trifle.